In a small saucepan, bring chicken broth to a simmer; whisk in hoisin sauce mixture and bring to a boil.

Whisk in corn starch and continue to whisk until it starts to thicken. Add sriracha and cool.

Serve over cooked Responsible Choice salmon.

To bake salmon, bake salmon at 350 degrees for 15 to 20 minutes or until the internal temperature is 145 degrees. To grill salmon, season the salmon with salt and pepper and brush with olive oil. Sear the salmon, flesh side down, over high heat and flip over onto the medium-heat side of the grill to finish cooking. Figure about six minutes per inch of filet or until the internal temperature reaches 145 degrees.

Author: Reynolds Aultman

Reynolds Aultman, chef at the Waukee, Iowa Hy-Vee, creates delicious and creative recipes featuring Hy-Vee seafood. Chef Reynolds was inspired by his father’s love of cooking and began learning the trade at age 10. He decided to pursue his love of culinary science on a professional level and graduated from the Des Moines Area Community College Culinary program.
Reynolds loves to cook with a Cajun flare, which he credits to his upbringing in New Orleans - where folks don't eat to live, but live to eat!
Laissez Les Bon Temps Rouler! Let the good times roll!
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Seafoodies

It is Hy-Vee’s intent to sell high-quality seafood that not only is safe for consumption but also is harvested or raised in a manner that provides for its long-term viability (sustainability) while minimizing damage to the environment and other sea life.